Sseumbagwi Kimchi (Bitter Herb Kimchi)
A 4-serving sseumbagwi kimchi with auto-scaling for balanced bitter-savory flavor.
Instructions
- 1
Trim dark root ends and soak sseumbagwi in cold water for 20 minutes to mellow bitterness.
- 2
Salt for 15 minutes, rinse lightly, and drain thoroughly.
- 3
Mix chili flakes, fish sauce, garlic, ginger, rice paste, and plum syrup into a thick seasoning.
- 4
Add herb and 4 cm scallion pieces, coating evenly from roots to leaves.
- 5
Pack tightly into a container and ferment at room temperature for 5 hours.
- 6
Refrigerate for 1 day before tasting; peak flavor is around day 3.
Tips
Nutrition (per serving)
Adjust Servings
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